Egg-Drop Broccoli in Ginger-Miso Gravy: A Giant’s Feast

Anyone who has eaten with me understands that I generally view vegetables the same way one would dentist appointments or exercise — they’re a necessary evil.

This has long held true, and is something that has exasperated my mother since I was a child. Back then, once it was clear that threats and bribery had absolutely no power in persuading me to eat any greens, my mother wisely appealed to a different side of me: The one that (perhaps not so) secretly enjoys the idea of a good conquest.

Think of broccoli as a little tree, she said.

And so, at the dinner table, I began to imagine myself as a giant, ripping out whole trees from the ground and snarfing down clumps of leaves, then branches, before finally devouring their trunks. Destruction, obliteration — all adrenaline-pumping stuff that finally got me to clean those plates of greens.

Perhaps this could have been seen as an early sign that I might grow up to be a serial killer but, no matter. I was eating vegetables. And that was good.

I was thinking of this story when my Let’s Lunch crew decided on doing “a dish that made me eat vegetables” for this month’s virtual lunch date toasting Joe Yonan’s new cookbook “Eat Your Vegetables: Bold Recipes for the Single Cook,” which hit bookstores this week. Congrats, Joe!

What should I cook up? Why, broccoli, of course …

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Char Siu (Roast Pork) & Broccoli Stir-Fry: Lazy Chinese

A Singaporean auntie laughed when I once mentioned my late grandmother’s “gambling rice,” a one-dish meal she concocted that was easy to make — and for busy gamblers to eat — in the little gambling den she ran.

“Gambling rice?” my auntie said. “We called it ‘landuo fan!”

Lazy rice — a name that’s stuck with me ever since.

I’ve been all about lazy food in my kitchen recently — with a book deadline looming, food has become immaterial. (During a recent month of writing at The Studios of Key West in Florida, strong Cuban coffee was my main sustenance some days.)

So recently in Brooklyn, cooking has become all about looking in the fridge and throwing dishes together. Some of these winged-it meals, however, have turned out so much tastier than expected that I’ve started recording the haphazard madness that led to their being.

One of the favorites so far? Chinese roast pork with broccoli in an easy home-made char siu gravy. It’s so easy that dinner took a little over 10 minutes to make. Want the recipe? Just click on through …

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